Sour Cream and Cheddar Biscuits are light, comforting, filled with cheddar-y goodness, and easy as…..biscuits? They’re best fresh out of the oven, but if you have enough self-control to not eat all 8 in one sitting, they can definitely be stored for later. I recommend storing in a sealed container on the counter at room temperature for up to 3 days. If storing longer, transfer to the fridge after 3 days. To reheat, simply warm them in a 350 degree oven for a few minutes.
I serve these biscuits warm with a dollop of sour cream or butter, or alongside my Crispy Cast-Iron Chicken Thighs with Black Pepper Gravy to sop up that delicious creamy sauce. I hope you enjoy this simple baking project, and don’t forget to share and tag me @theardentcook on Instagram.
Ingredients needed to make Sour Cream and Cheddar Biscuits
Like most baking recipes, you need your classic flour, butter, etc. to get these biscuits just right. I use a ratio of whole wheat and all-purpose flour, specifics of which are described in the section titled “How to make Sour Cream and Cheddar Biscuits” below. For now, here’s what you’ll need to gather:
- Whole wheat flour
- All-purpose flour
- Salted butter, cold
- Baking powder
- Baking soda
- Coconut sugar
- Sour cream
- Sharp cheddar cheese
- Black pepper
- Chives (optional)
Tools used to make Sour Cream and Cheddar Biscuits
There’s not a whole lot of equipment required to make these biscuits. The most important piece of equipment is a clean, floured kitchen counter for folding and shaping the biscuit dough. Other than that, you’ll want to gather these pieces of equipment:
- Chef’s knife
- Cutting board (to cut the biscuits)
- Large mixing bowl
- Fork or butter knife
- Measuring cups and spoons
- Small pan or bowl (to melt butter)
- Rimmed baking sheet
How to make Sour Cream and Cheddar Biscuits
This dough comes together unexpectedly, so be warned. It won’t look homogenous like a bread dough, and that’s kind of the point. The technical term is that the dough will look “shaggy” after the wet ingredients are added. The sour cream acts as our leavening agent when mixed with the baking soda, and the cold butter creates a solid barrier that, when melted, causes steam to rise and separate the dough to form little air pockets. In short: FLAKY LAYERS. Be weary of the amount of times you knead this dough, as the more you work the flour, the more time the gluten has to become tough. The best method is to use a swirling/folding technique to incorporate the ingredients while the dough is still in the bowl, and then knead it just a few times on your floured surface. Rolling the dough over onto itself, also known as lamination, is what creates those layers of solid butter upon solid butter that will puff up once in the oven, so don’t skip Step #8.
Another note: whole wheat flour, in my experience, tends to absorb liquid more easily and can lead to tougher baked good. So, the ratio in this recipe of 1.5 cups whole wheat to one cup AP flour is about as liberal as I’d go with your whole wheat usage. If you don’t have whole wheat, this recipe can easily be done using only AP flour. If you go that route, I would recommend using slightly less water in this recipe, maybe decreasing by a tablespoon. I haven’t tested this recipe using a gluten free flour, but I would recommend using a cup-for-cup option if you want gluten free. It should be fine if you follow all other aspects of the recipe.
1 ½ cups whole wheat flour, plus more to dust rolling surface
1 cup all-purpose flour
¾ cup salted butter, cold (1½ sticks)
1 ½ tsp baking powder
½ tsp baking soda
1 tsp coconut sugar
1 generous cup sour cream
½ cup shredded sharp cheddar cheese
3 TBSP water
Fresh ground black pepper, a few good turns
Optional: ¼ cup fresh chives, chopped
- Preheat oven to 425 degrees Fahrenheit.
- Add dry ingredients to a large mixing bowl (flour, baking powder, baking soda, coconut sugar, pepper) and whisk to combine.
- Cube butter into ½ inch pieces with a sharp knife. Set aside about 4 cubes in a small bowl to be melted later.
- Drop butter cubes into the dry ingredients and toss to coat in the flour mixture. Using clean hands, squeeze and manipulate the butter into the flour to create small blueberry-sized pieces.
- Make a well in the center of the flour-butter mixture and add the sour cream. Using a fork or butter knife, work the sour cream into the flour mixture by swirling and stirring to incorporate. The dough will not look homogenous. Add the cheddar cheese and water and repeat the swirling process. At this point, add chopped chives, if using.
- Using lightly floured hands, roll the dough over onto itself while still in the bowl. Then, dump the entire mixture onto a clean, floured surface such as your counter or a large cutting board.
- Using your hands, knead the dough a few times to incorporate. Be careful not to knead more than a few times, or your biscuits may turn out tough rather than light and flaky.
- Shape the dough into an oblong rectangle, as pictured below. Using a sharp knife dusted in flour, cut the dough in half and fold one half over onto itself. Then, press and shape the dough into an oblong rectangle again.
- Cut dough into 8 equal pieces using the floured knife to avoid sticking and place biscuits onto a greased cookie sheet. Melt the reserved cubes of butter and brush or spoon over the tops of the biscuits.
- Bake for 20-24 minutes, or until the biscuits have risen slightly and are golden brown.
- Serve for breakfast with a fried egg and extra chives for garnish. Alternatively, enjoy these as a snack with a dollop of sour cream or alongside my Crispy Cast-Iron Chicken Thighs with Black Pepper Gravy.
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